Slow Cooker Honey Teriyaki Chicken

Ingredients:

  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) room temperature water
  • 3 Tablespoons (50g) brown sugar
  • 1/4 cup (85g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
  • 2 teaspoons minced garlic
  • 1 - 2 teaspoons minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1/2 medium onion, chopped
  • 4 boneless skinless chicken breasts (about 1.5 - 2 lbs total)
  • optional for serving: sesame seeds and chopped scallion

Directions:

  1. Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat. Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
  2. Place chopped onion and chicken into a 4 quart or larger slow cooker. (Here's one I own and love!) Pour teriyaki sauce on top. Cook on high for 3 hours or on low for 5 hours.
  3. Remove the chicken from the slow cooker and, using 2 forks, shred into smaller pieces. Place back into the slow cooker and stir to combine. Cook for 1 more hour on low, stirring occasionally.
  4. Garnish with sesame seeds and scallion, if desired, and serve on top of cooked rice or quinoa or alongside steamed vegetables. Or pile onto rolls and enjoy sandwich style. Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.

Freezing: Place into a freezer-friendly container or large zipped-top bag and freeze up to 3-4 months. Thaw overnight in the refrigerator or place the container/bag in the sink filled with warm water. Once thawed, cook in a large pot on medium heat for 10 minutes. Or reheat in the microwave until warmed throughout.

Recipe Notes:

Why both brown sugar and honey? Depth of flavor. We both preferred the flavor of this teriyaki sauce when both sweeteners were used.

No slow cooker? No problem! Follow recipe through step 1. Set sauce aside. Cut the chicken into bite-sized pieces. Heat 1 Tablespoon of olive oil in a large skillet on medium heat. Add the onion and chicken and cook, stirring often, until the chicken is browned on both sides. Pour the teriyaki sauce on top. Turn the stove down to low heat and allow the chicken to simmer in the sauce for a few minutes before serving.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.